20 min 2.5 hours 8-10
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Preheat your oven to 325°F. Mash together butter and sage in a small bowl. Pat the turkey dry and gently apply the sage butter under the turkey skin as well as all over the surface. Season with salt and pepper.
- Place turkey on an oiled rack inside a roasting pan. Place the quartered onion in the turkey's cavity and pour the wine into the bottom of the pan.
- Roast for the correct amount of time according to the Turkey Calculator. until a meat thermometer reads 165°F/74°C in the breast and 180°F/82°C in the thigh. Cover with foil if it browns too quickly. Let rest for 20-30 minutes before carving.
While turkey roasts, make the broth: combine giblets, neck, water, onion, carrot, celery, and salt in a saucepan. Simmer for 1-1.5 hours. Strain broth and set aside.
- Melt butter in a saucepan on medium heat. Whisk in flour until smooth and cook until golden brown, about 5 minutes. Strain your broth and then gradually add strained broth, whisking constantly. Simmer until thickened, about 5-10 minutes.
- When the turkey is finished cooking, transfer it to a rimmed baking sheet to rest. Strain pan drippings from the roasting pan into the gravy and whisk to incorporate. Adjust salt and pepper to taste. Enjoy